Consumption Of Whole Grain Foods Research Articles

Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Backgrounds: There is growing evidence from both observational and intervention studies that Whole Grain (WG) cereals exert beneficial effects on human health, especially on the metabolic profile. The aim of this study was to perform a meta-analysis of randomised controlled trials (RCT) to assess the acute and medium/long-term effect of WG foods on glycaemic control and insulin sensitivity in healthy individuals. Methods: A search for all the published RCT on the effect of WG food intake on glycaemic and insulin response was performed up to December 2016. Effect size consisted of mean difference (MD) and 95% CI between the outcomes of intervention and the control groups using the generic inverse-variance random effects model. Results: The meta-analysis of the 14 studies testing the acute effects of WG foods showed significant reductions of the post-prandial values of the glucose iAUC (0–120 min) by −29.71 mmol min/L (95% CI: −43.57, −15.85 mmol min/L), the insulin iAUC (0–120 min) by −2.01 nmol min/L (95% CI: −2.88, −1.14 nmol min/L), and the maximal glucose and insulin response. In 16 medium- and long-term RCTs, effects of WG foods on fasting glucose and insulin and homeostatic model assessment-insulin resistance values were not significant. Conclusions: The consumption of WG foods is able to improve acutely the postprandial glucose and insulin homeostasis compared to similar refined foods in healthy subjects. Further research is needed to better understand the long-term effects and the biological mechanisms.

Dietary habits among health professionals working in a district hospital in KwaZulu-Natal, South Africa.

IntroductionThe burden of diseases associated with unhealthy lifestyle behaviours continues to increase in the low- and middle-income countries including South Africa. Among the affected population are the health professionals who are assumed to be knowledgeable about healthy eating.AimThis study aimed to determine the dietary habits of health professionals in a public district hospital in KwaZulu-Natal, South Africa.MethodsA cross-sectional survey was conducted in 2012 among 109 randomly selected health professionals. Each received a questionnaire consisting of mostly closed and few open-ended questions. Its main focus was the dietary and eating habits of the professionals. An ethical clearance was granted by the Medunsa Research and Ethics committee at the University of Limpopo. Permission to conduct the study was sought and obtained from participants as well. Descriptive statistics and frequencies were used to analyse data.ResultsA 100% (109) response rate was achieved. The majority skipped meals especially breakfast with a significant positive correlation between breakfast intake per week and age (r = 0.98, p = 0.048). The majority consumed a lot of unhealthy foods and carbonated beverages with sugar. Consumption of fruits, vegetables, high fibre and whole grain foods was less common.ConclusionThe study showed poor eating habits among participants. Urgent health interventions are therefore indicated to highlight the importance of healthy eating habits among the entire population.

Wholegrain Food Acceptance in Young Singaporean Adults.

Previous epidemiological evidence suggests that habitual consumption of whole grains is associated with reduction of disease risk. While wholegrain food consumption appears to be increasing in Singapore, it is still low, with more infrequent consumption noted in younger Singaporeans. Therefore, the primary objective of this study is to determine the knowledge of whole grains and barriers to consumption of wholegrain foods. Thirty participants (age range 21–26 year, 19 females) took part in two focus groups separated by a 2-week period in which participants trialled a range of wholegrain foods. Barriers towards whole grain consumption and experiences of products during this familiarization period were discussed during the focus groups and knowledge of whole grains was assessed by questionnaire. Potential barriers such as personal factors, product-specific factors and external factors were identified with sensory and habitual being stronger barriers. The whole grain familiarization period did not alter the taste expectations of the consumers but it did manage to increase acceptance for four of the wholegrain products tested (muesli, cookies, granola bars and wholewheat pasta). These findings suggest existing barriers to wholegrain food consumption should be considered by public health agencies and manufacturing companies.

Understanding the Barriers to Whole Grain Consumption Among Low‐Income Adults

Low‐income adults are not meeting the Dietary Guidelines for Americans (DGA) recommendation for whole grain foods of 3 ounces per day. This low intake may be attributed to factors related to identification, cost, family influence, and food preparation skills. However, previous studies have not assessed the barriers related to whole grain consumption in this population. The objectives of this mixed‐methods study was to assess the ability of low‐income adults in identifying whole grain foods, and further determine the major barriers that affect whole grain consumption. As part of a health display, low‐income adults (n=60) viewed 11 food items comprised of 5 whole grain and 6 refined grain foods. Afterwards, low‐income adults participated in a 10‐minute interview consisting of 5 questions with a trained researcher to determine how they identified the foods as whole grain or refined grain, and also evaluate factors that influence whole grain consumption using the constructs of the Integrated Behavior Model. Descriptive statistics were conducted for demographic data and survey scores, and the qualitative data were analyzed using thematic analysis. The mean (SD) age of adults was 46.5 (15.5) years and the majority of adults were female (73%), Non‐Hispanic white (77%), and had less than a Bachelor's degree (89%). Only 10% of low‐income adults identified all 5 whole grain foods correctly. Most low‐income adults did not identify popcorn (73%) as a whole grain food due to the presence of other ingredients, such as butter and salt, in the food. The refined grain food that was identified incorrectly most often as whole grain was white rice (45%), attributed to the word “grain” present on the packaging and also familiarity as a common food in meals. Additional barriers that may affect the consumption of whole grain foods among low‐income adults were perceived taste and cost. The results suggest a need for tailored strategies to address these barriers in helping low‐income adults meet the DGA for daily whole grain consumption.

Abstract P306: Skeletal Muscle Mass is Related to Physical Activity and Dietary Behavior in Adolescents

Background: As the most abundant insulin-sensitive tissue, skeletal muscle plays a crucial role in systemic glucose metabolism. Physical activity and healthy diet are beneficial at preserving skeletal muscle in the elderly; however, their role on skeletal muscle mass in adolescents has not been reported. Objective: We hypothesized that higher physical activity and healthy diet behaviors are associated with greater skeletal muscle mass. Design: A cross-sectional, observational study in 640 healthy European and African American aged 14-18 years. Measurements: Diet was assessed by four to seven 24-h recalls, and physical activity was determined by 7-day accelerometry. Healthy diet behaviors included higher energy intake from protein, lower energy intake from fat, higher consumption of fruit, vegetable, whole grain foods and lower consumption of sweetened soft drinks. Fat-free soft tissue mass (FFM) and fat mass (FM) were measured using dual-energy X-ray absorptiometry. The residual derived from the regression of FFM on height and FM was used as an index of skeletal muscle mass. This is an index independent of the influence from height and fat mass. Results: Multiple linear regression, adjusting for age, sex, race, and total energy intake, revealed that skeletal muscle mass was positively correlated with both moderate (P<0.001) and vigorous physical activity (p<0.001). In addition, skeletal muscle mass was positively correlated with energy intake from polyunsaturated fatty acid (p=0.023) and consumption of whole grain foods (p=0.029) while negatively correlated with energy intake from saturated fatty acid (p=0.003) and consumption of sweetened soft drinks (p=0.003). In the final model including all of the significant predictors, physical activity, energy intake from saturated fatty acid, and consumption of sweetened soft drink are all independent contributors to skeletal muscle mass. Conclusions: For the first time, our adolescent data suggest that engage in physical activity increase while greater consumption of saturated fatty acid and sweetened soft drinks reduce skeletal muscle mass.

A Cross-Sectional Analysis of Obesity Risk Reduction Behaviors and Demographic Factors among Chinese Americans

The obesity epidemic is widely recognized as a salient health issue in the United States, affecting all races, ethnic and age groups including Chinese Americans. An increased risk for obesity-related diseases at lower body mass indexes magnify the urgency of investigating obesity related issues in this population. This cross-sectional study evaluated a convenience sample of 443 U.S.-born and foreign-born men and women aged 18 to 60 years who completed a self-administered questionnaire. Participants were recruited from academic, religious and cultural institutions, representing a span of educational backgrounds and socioeconomic status. Nineteen obesity risk reduction behaviors were measured along with psychosocial constructs derived from the Theory of Planned Behavior. Participants reported food behaviors over the previous month related to weight management, portion size control, consumption of fruits, vegetables, and whole grain foods, physical activity, and stress management.

Pasta quality as impacted by the type of flour and starch and the level of egg addition.

Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components.

Whole grain foods: is sensory liking related to knowledge, attitude, or intake?

Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge and attitudes; and intake of whole grains. Findings Whole wheat bread and tortillas were liked, as well as their refined grain counterparts. However, white rice and pasta were liked significantly more than the whole grain products (p < 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p < 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low, but attitudes were generally positive. Whole grain intake was overestimated by the food frequency questionnaire because of problems with the instrument and also subjects’ lack of understanding about these foods. Research limitations/implications The link between preference and consumption warrants further study. The survey used to measure whole grain intake was a limitation and demonstrates the need for an accurate and efficient tool. Although knowledge about whole grains is limited, the positive attitudes expressed by participants can strategically inform outreach. If people believe that they consume more whole grains than they actually do, they may have a false sense of security. Further research with different age groups and a wider variety of foods is needed. Practical implications Participants overestimated their consumption of whole grain foods, indicating that consumers may think that they are meeting recommended amounts but they are actually deficient in whole grain intake; thus, improved education and promotional efforts are needed. Originality/value Few studies examine the inter-relationships among sensory preference, bitter taster status, knowledge, attitude and intake of whole grains.

Factors influencing adolescent whole grain intake: A theory-based qualitative study

Whole grain consumption is associated with reduced risk of chronic disease. One-fifth of UK adults and children do not consume any whole grains, and adolescents have low consumption rates. Factors affecting whole grain intake among adolescents are not well understood. This study examined the socio-economic, environmental, lifestyle and psychological factors likely to influence consumption and explored whether outcomes aligned with behavioural predictors proposed in the Reasoned Action Approach. Five focus groups explored young people's attitudes towards, knowledge and consumption of wholegrain foods, as well as barriers to, and facilitators of, consumption. Participants were male and female adolescents (n = 50) aged 11–16 years from mixed socioeconomic backgrounds and ethnicities, recruited through schools in the city of Leeds, UK. Focus groups were analysed using thematic analysis. Most participants had tried wholegrain food products, with cereal products being the most popular. Many recognised whole grain health benefits related to digestive health but not those related to heart disease or cancers. Several barriers to eating whole grains were identified including: difficulties in identifying wholegrain products and their health benefits; taste and visual appeal; and poor availability outside the home. Suggested facilitators of consumption were advertisements and educational campaigns, followed by improved sensory appeal, increased availability and choice, and tailoring products for young people. All constructs of the Theory of Reasoned Action were identifiable in the data, suggesting that the factors influencing whole grain intake in adolescents are well captured by this model. Study outcomes may inform research and health promotion to increase whole grain intake in this age group.

Using NMR-Based Metabolomics to Evaluate Postprandial Urinary Responses Following Consumption of Minimally Processed Wheat Bran or Wheat Aleurone by Men and Women.

Wheat bran, and especially wheat aleurone fraction, are concentrated sources of a wide range of components which may contribute to the health benefits associated with higher consumption of whole-grain foods. This study used NMR metabolomics to evaluate urine samples from baseline at one and two hours postprandially, following the consumption of minimally processed bran, aleurone or control by 14 participants (7 Females; 7 Males) in a randomized crossover trial. The methodology discriminated between the urinary responses of control, and bran and aleurone, but not between the two fractions. Compared to control, consumption of aleurone or bran led to significantly and substantially higher urinary concentrations of lactate, alanine, N-acetylaspartate acid and N-acetylaspartylglutamate and significantly and substantially lower urinary betaine concentrations at one and two hours postprandially. There were sex related differences in urinary metabolite profiles with generally higher hippurate and citrate and lower betaine in females compared to males. Overall, this postprandial study suggests that acute consumption of bran or aleurone is associated with a number of physiological effects that may impact on energy metabolism and which are consistent with longer term human and animal metabolomic studies that used whole-grain wheat diets or wheat fractions.

Whole-grain food consumption in Singaporean children aged 6-12 years.

Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6-12 years. Intake of whole grains was evaluated using estimates of portion size and international food composition data. Only 38·3% of participants reported consuming whole grains during the dietary data collection days. Median intake of whole grains in consumers was 15·3 (interquartile range 5·4-34·8)g/d. The most commonly consumed whole-grain food groups were rice (29·5%), wholemeal bread (28·9%) and ready-to-eat breakfast cereals (18·8%). A significantly lower proportion of Malay children (seven out of fifty-eight; P<0·0001) consumed whole grains than children of other ethnicities. Only 6% of all children consumed the amount of whole grains most commonly associated with improved health outcomes (48g/d). There was no relationship between whole grain consumption patterns and BMI, waist circumference or physical activity but higher whole grain intake was associated with increased fruit, vegetable and dairy product consumption (P<0·001). These findings demonstrate that consumption of whole grain foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-grain food consumption in this population are likely to require input from multiple stakeholders.

Intakes of whole grain in an Italian sample of children, adolescents and adults

PurposeThere is wide evidence that regular consumption of whole grain foods may reduce the risk of chronic diseases. The aim of this work was to quantify the intake of whole grains and identify main dietary sources in the Italian population.MethodsWhole grain intakes were calculated in a sample of 2830 adults/older adults and of 440 children/adolescents from the last national survey INRAN-SCAI 2005–06. Food consumption was assessed from a 3-day food record. The whole grain content of foods was estimated mainly from quantitative ingredient declarations on labels.ResultsMean whole grain intakes were 3.7 g/day in adults/older adults and 2.1 g/day in children/adolescents. Overall, 23 % of the sample reported consumption of whole grain foods during the survey, among which mean whole grain intakes ranged from 6.0 g/day in female children to 19.1 g/day in female older adults. The main sources of whole grains were breakfast cereals in children/adolescents (32 %) and bread in adults/older adults (46 %). Consumption of whole grain among adults was associated with significantly higher daily intakes and adequacy of dietary fibre, several vitamins (thiamine, riboflavin, vitamin B6) and minerals (iron, calcium, potassium, phosphorus, zinc, magnesium) compared to non-consumption. Among children, whole grain intake was associated with significantly higher intakes of iron and magnesium.ConclusionsThe study reveals very low whole grain intakes across all age groups of the Italian population. Considering the positive association in consumers between whole grain intakes and fibre and micro-nutrient intakes, public health strategies to increase whole grain consumption should be considered.

Effect of consuming novel foods consisting high oleic canola oil, barley β-glucan, and DHA on cardiovascular disease risk in humans: the CONFIDENCE (Canola Oil and Fibre with DHA Enhanced) study – protocol for a randomized controlled trial

BackgroundMetabolic syndrome (MetS) has been identified as a major contributor to the development of cardiovascular disease (CVD). Current recommendations for dietary management of people with MetS involve quantitative and qualitative modifications of food intake, such as high consumption of vegetables, fruits, and whole grain foods. The results from our previous human trials revealed the potential of the dietary components high-oleic acid canola oil (HOCO)-docosahexaenoic acid (DHA) and high molecular weight barley β-glucan individually in managing CVD risk factors. Foods with a combination of HOCO-DHA and barley β-glucan have never been tested for their effects on CVD risk. The objective is to determine the effects of consuming novel foods HOCO-DHA, and barley β-glucan on managing CVD risk factors in people with MetS.Methods/DesignWe are conducting a randomized, single-blind crossover trial with four treatment phases of 28 days each separated by a 4-week washout interval. Participants (n=35) will be provided with weight-maintaining, healthy balanced diet recommendations according to their energy requirements during the intervention periods. Participants will receive muffins and cookies as treatment foods in a random order and will consume at least one meal per day at the research center under supervision. The four treatments include muffins and cookies consisting of (1) all-purpose flour and HOCO-DHA (50 g/day); (2) barley flour (4.36 g/day of β-glucan) and a blend of sunflower oil, safflower oil, and butter as control oil (50 g/day); (3) barley flour (4.36 g/day of β-glucan) and HOCO-DHA (50 g/day; dosage of DHA would be 3 g/day); and (4) all-purpose flour and control oil (50 g/day). At the beginning and end of each phase, we will evaluate anthropometrics; systolic and diastolic blood pressure; blood lipid profile; low-density lipoprotein subfractions and particle size; 10-year Framingham CVD risk score; inflammatory status; and plasma and red blood cell fatty acid profiles, fecal microbiome, and body composition by dual-energy X-ray absorptiometry.ConclusionCholesterol synthesis will also be studied, using a stable isotope approach. The proposed study will lead to innovation of novel food products, which may result in improvement in the overall cardiovascular health of humans.Trial registrationClinical trials.gov identifier: NCT02091583. Date of registration: 12 March 2014.

Determinants of change in consumption of wholegrain foods in EPIC-Norfolk

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Consumption of whole grains in French children, adolescents and adults.

The consumption of whole grain foods is associated with many nutritional, health and weight control benefits. The present study assessed whole grain intake in France on the basis of a 7 d dietary survey in a representative sample of children, adolescents and adults (Comportements et Consommations Alimentaires en France 2010 survey). Special care was taken to identify and assess the intake of all whole grains. All foods consumed were considered, with no lower limit on whole grain content. For the majority of foods, details regarding the whole grain contents were obtained from brand information and quantitative nutrient declarations on food labels. Over half of the respondents reported never consuming any whole grain. In participants who did, consumption levels were very low (about 9·1 g/d in children and 14·4 g/d in adults). The main food sources of whole grains were breakfast cereals in children and adolescents and bread in adults. Consumers of whole grains had higher daily intakes of fibre and several vitamins and minerals than non-consumers. In adults but not in children, the OR for overweight/obesity decreased significantly as the level of whole grain consumption increased. Although a majority of French consumers comply with the national recommendation to consume a starchy food with each meal, they do so with minimal consumption of whole grain foods.

Association of Whole Grain Consumption with Nutrient Intakes and Metabolic Risk Factors in Generally Healthy Korean Middle-Aged Women

Epidemiological studies have suggested that a higher consumption of whole grain foods can significantly reduce the risk of chronic diseases including cardiovascular diseases, type 2 diabetes and obesity. The objective of the current study was to examine associations among the consumption of whole grains and nutrient intakes and biochemical indicators associated with chronic diseases among generally healthy middle-aged Korean women. Methods: Using 24-hour recall data from the 2008-2009 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of generally healthy 1,953 subjects. The subjects were divided into three groups by the level of whole grain consumption (0 g/day, > 0 and < 20 g/day or ≥ 20 g/day). Mean values or proportions of various nutrient intakes and metabolic risk factors were compared according to the level of whole grain consumption. All statistical analysis was conducted using SAS software version 9.2. Results: We observed that the overall consumption of whole grains was quite low. Specifically, 58.2% of subjects reported no whole grain consumption on the day of the survey, and the mean whole grain intake was only 15.3 g/day. The whole grain consumption was positively associated with intakes of various macro and micronutrients, namely, plant proteins and fats, dietary fiber, calcium, plant iron, potassium, zinc, vitamin A, β-carotene, thiamin, riboflavin, niacin, vitamin B6 and folic acid. In addition, we found significantly decreasing trends in abdominal obesity and hypertriglyceridemia as whole grain intake levels increase. Conclusions: The study findings suggested the importance of promoting whole grain consumption as an efficient tool for improving various dietary aspects and preventing chronic diseases.

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

Consumption of wholegrain foods has been recommended for healthy diets. The beneficial health properties of wholegrain products have been associated with the presence of higher amounts of dietary fiber and antioxidants and lower calories as compared to their respective refined ones. Phenolic compounds are mainly attributed to antioxidant properties of wholegrain foods. This review article provides a single comprehensive source that describes effects of milling and thermal processing on phenolic compounds and antioxidant properties in cereals. In general, milling and pearling processes affect the distribution of phenolic, compounds and thus antioxidant properties vary among the milling fractions. Thermal processes such as baking and extrusion could cause negative or positive effects on phenolic compounds and antioxidant properties of the end product subject to grain type and processing conditions. Thus factors that enhance health benefits of wholegrain cereal products have been discussed.

Empathy and Experiment: Applying Consumer Science to Whole Grains as Foods

SUMMARY In a world of plenty, getting consumers to buy and eat “good for you” foods, such as those containing whole grains, can become problematic, especially when the alternatives are inexpensive, tasty, and less nutritious products. As a society we are becoming increasingly accustomed to what tastes good and is affordable, rather than to what is good but perhaps slightly less tasty and perhaps more expensive.. In this age of plenty convincing consumers to purchase and use whole grain requires two types of knowledge about consumer motivations. The first is the understanding of what drives consumers in terms of basic needs. The second is the messaging we use to convince. For the first part—understanding—we present a structured system which takes into account a deep, psychodynamic understanding of consumers using the so-called “5 Keys approach,” inspired by a melange of therapeutic techniques, predominantly: cognitive behavior therapy (Aaron T. Beck), self psychology (Heinz Kohut), and analytical psychology (Carl Jung). The 5 Keys approach ends up being the softscience part of a binary approach, to be followed by the hard-science part—experimentation. For the second part—convincing—we must uncover messages which are grounded in understanding and which convince. We discover the convincing messages through structured experimentation, beginning with messaging about people, products, situations, and emotions. The experiments create the test messages, acquire ratings of interest, and identify clearly what’s working. The combination of empathy (insight development about the person) and experimentation (what’s working), along with segmentation (how people differ), produce a corpus of knowledge and immediate direction that can be used to enhance the consumption of whole grain foods.

Antioxidant Properties of High-Lutein Grain-Based Functional Foods in comparison with Ferulic Acid and Lutein

Dietary antioxidants could alleviate oxidative damage to cellular components via their ability to scavenge reactive oxygen species and other free radicals. In this regard wholegrain foods are recognized sources of dietary antioxidants and thus they are linked with health promotion and reduced risk of chronic diseases. In the current study high-lutein wholegrain bread, cookie and muffin products were assessed in terms of antioxidant properties based on their ability to scavenge peroxyl, ABTS and DPPH radicals and compared with ferulic acid and lutein, the primary antioxidants in the products. Aqueous methanol extract and bound diethyl ether/ethyl acetate extract followed alkaline hydrolysis were employed in the antioxidant measurement. Antioxidant capacity of the products was influenced by food product, type of extract (e.g. unbound versus bound) and antioxidant assay. In the ORAC test similar antioxidant capacities were obtained for unbound phenol extracts either from fortified or unfortified products, while significant differences were observed in bound phenol extracts. Significant differences were also found between unbound and bound phenol extracts in their ability to scavenge ABTS radical cation. In the DPPH assay lutein-fortified products had scavenging capacities significantly higher than that of the unfortified ones. In general, the bound phenolic extracts contribute significantly higher to the antioxidant capacity than the unbound phenol extracts. Only the DPPH test showed the contribution of lutein to the antioxidant capacity. At a lutein level of about 1.1-1.2 mg per serving (e.g. 30g) the products would boost the daily intake of lutein and antioxidants, as well as consumption of wholegrain foods.

Do Large Intestinal Events Explain the Protective Effects of Whole Grain Foods Against Type 2 Diabetes?

Consumption of whole grain foods has been associated with decreased risk of type 2 diabetes. Insulin sensitivity and inflammation are key mechanisms in the development of type 2 diabetes, but the cause of the protective effects of whole grains is not known. In this review, we search for evidence to support the hypothesis of a link between whole grains, large intestinal events, and peripheral inflammation. Due to the unique structure and composition of the grain fiber complex, fermentation in the large intestine is probably an important mediator of the effects of whole grains. Fermentation of grain fiber takes place throughout the large intestine affecting beneficially the composition of gut microbiota, hence decreasing the permeability of gut barrier. Improved gut barrier function reduces leaking of endotoxic bacterial lipopolysaccharides (LPS) into the circulation. Lower concentration of LPS in blood seems to alleviate peripheral inflammation. Fermentation of grain fiber also leads to continuous supply and absorption of metabolites such as short chain fatty acids and ferulic acid derivatives which may have anti-inflammatory effects. These phenomena, mainly based on in vitro and animal studies, are associated with fermentation of grain fiber and improve insulin sensitivity, which over time may decrease the risk of type 2 diabetes. To test these mechanisms, more well-designed human studies are needed.